Ingredients

Scale

1 lb. of shrimp (peeled and de-veined)
salt and pepper
1/4 teaspoon of rosemary (if you have fresh on hand you can use it)
1/2 teaspoon of ground all spice
1 – 2 Bartlett pears
1/2 a cup of crumbled blue cheese
1/4 cup of pumpkin seeds (toast them if they aren’t roasted already)
1/4 cup of dried cranberries
your favorite salad greens (I used a mix of baby romaine and Mesclun)
For the vinaigrette:
1 1/2 tablespoons of balsamic vinegar
1 tablespoon of fresh orange juice
1/2 teaspoon of fresh lemon juice
1/4 cup of olive oil
3–4 teaspoons of honey

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Instructions

Season your shrimp with salt, pepper, rosemary and all spice. While that is marinating prepare your vinaigrette by whisking together all the ingredients. Thinly slice your pears (they don’t have to be fully ripe the grill will caramelize and sweeten them), grill them on a very hot grill till you get nice grill marks. Grill your shrimp till they pink up. Toast your pumpkin seeds in a hot pan for about a minute with salt (if the seeds you purchased are unsalted) In a large salad bowl layer your greens, cranberries, pumpkin seeds and shrimp and about 1/4 of the vinaigrette. Gently toss and add the grilled pears and crumbled blue cheese last and drizzle the remaining vinaigrette.